View Pit Stop page for race #1653 by dths03 — Ghost race
View profile for Derek (dths03)
| Official speed | 74.78 wpm (54.88 seconds elapsed during race) |
|---|---|
| Race Start | November 12, 2011 4:10:20am UTC |
| Race Finish | November 12, 2011 4:11:15am UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. fastestspeed (60.92 wpm) |
| Accuracy | 98.0% |
| Points | 0.00 |
| Text | #426 (Length: 342 characters) First, the layer of dough bakes into bread, a low-water-content material with a large number of nonconnecting small air spaces. Second, the tomato paste dehydrates, and third, the mozzarella undergoes a complex series of transitions involving protein denaturation and lipid rearrangement from regular liquid crystal to more disordered states. |